Grapefruit and Champagne Sherbet with Grapefruit Sauce
6 servings
210 minutes
This sherbet is an exquisite blend of grapefruit freshness and champagne lightness, creating a refined, refreshing treat. Its roots trace back to European culinary traditions where fruit sorbets became symbols of elegance and gastronomic pleasure. The bright sweet-sour note of grapefruit, accentuated by the delicate bubbly trail of champagne, makes it the perfect dessert for festive evenings and summer gatherings. The recipe's highlight is the rich grapefruit sauce that enhances the fruity freshness and adds depth to the flavor. Serving it with grapefruit slices and fragrant mint creates a harmonious ensemble that awakens the senses and offers true enjoyment. This dessert embodies sophistication and lightness, allowing one to savor the moment with a touch of luxury.
1
Extract juice from six grapefruits, remove about a tablespoon of zest from the peel. Pour the juice into a large saucepan, add sugar, syrup, and zest. Heat the saucepan and stir to dissolve the sugar in the juice. Then strain, squeezing all the juice from the remnants, and mix in the champagne.
- Red grapefruits: 8 pieces
- Sugar: 130 g
- Maple syrup: 0.3 glass
- Red grapefruits: 8 pieces
- Semi-sweet champagne: 100 ml
2
Pour two glasses of juice into a smaller saucepan and simmer on low heat for twenty-five minutes, stirring until it reduces to a sauce-like consistency. Then cool and refrigerate.
- Red grapefruits: 8 pieces
3
Pour the remaining juice into a bowl or freezer-safe container and place it in the freezer for about three hours. Occasionally take the bowl out, mix the entire mass well with a fork, and put it back — this way, the juice will eventually turn into sorbet.
- Red grapefruits: 8 pieces
4
Peel the remaining grapefruits, divide them into segments, and remove the white fibers and membranes from each. Serve them with sherbet and sauce. Garnish with fresh mint leaves.
- Red grapefruits: 8 pieces
- Fresh mint: 3 stems